The Southern staple of turnip greens is woefully neglected up in these here parts, despite being faster-cooking and higher in vitamins than its more trendy cousins. So is another Southern go-to, the black-eyed pea legume. And, even Minnesota Lutherans like the modest, mild black-eyed pea.

However, turnip greens sport a spicy, somewhat bitter kick, especially if cooked quickly and not braised for a long time as is traditional in the South. Many Eastern cuisines treat turnip greens this way. If you’d like a tangy green side dish, try turnip greens sauteed with lots of garlic and cherry tomatoes or throw them in soup. But do warn the Lutherans!

My Delivered Dish of the Week menus start off the New Year with two dishes which feature the lowly turnip. One is Hoppin’ John with Turnip Greens and the other is a Roasted Turnip & Squash Soup. As in the past menu cycle, I’m making soups nearly every week, many from Anna Thomas’ “Love Soup” book.

4-Jewel Dal w/ SpinachVegan, GF, soy-free, no added sugars. A lovely recipe from cookbook queen Madhur Jaffrey that uses a variety of dal legumes including small brown lentils, black lentils, split yellow lentils and split white pigeon peas. Each adds a slightly different texture. I really liked this when I made it for DDoW last year.

Kasha (Buckwheat Berry) Mulligatawny Soup. Vegan, GF, soy-free, no added sugars. I thought kasha would be a nice substitute for rice in classic Mulligatawny. Actually, Mulligatawny is a British invention, adapted from a Tamil recipe during the empire’s colonization of Southeast Asia. It’s morphed over the centuries and continents since and, there are many variations. The classic one is basically a Chicken Soup for the Eastern soul, w/ curry spices, apples & rice, so I’ll just omit the chicken.

Ethiopian Millet & Sweet Potatoes. Vegan, gluten-free, soy-free, no added sugars. Another dish adapted from the “Appetite for Reduction” cookbook by Isa Moskowitz that I have made several times. I pair millet with an exotically spiced tomato sauce, reminiscent of an Indian curry but with the addition of cloves & cardamom. Sweet potatoes add sweetness and moisture, which helps keep the millet from drying out too quickly. Even so, sprinkle some water on it each time you reheat. Mildly spicy; add your own hot sauce, like Berbere.

Hoppin’ John w/ Brown Rice & Turnip Greens. Vegan GF, soy-free, no added sugars. Throughout the American South it’s considered good luck to eat Black-eyed Peas on the first day of the New Year and, in particular, the bean dish Hoppin’ John on rice. This will be a vegan version based on chef Bryant Terry’s “Vegan Soul Kitchen” book (his first was “The Inspired Vegan”).To punch it up I’m adding turnip greens which are spicy and somewhat bitter. If you’ve a mind to, getcha some fried cornbread!

Roasted Turnip & Squash Soup w Sage. Vegan GF, soy-free, no added sugars. “Love Soup” author Anna Thomas says “this soup is a the taste of fall” and “turnips perfectly balance the sweet squash”. She also recommends three additions to make it more luxurious: to stir in marscapone til it melts; to drizzle a spicy Chipotle or Ancho Chile sauce on top; and to garnish w/ toasted pine nuts or pumpkin seeds. Sounds good to me!

Puy aka French green lentils are smaller and more of a grey-green than regular green lentils.

Also known as Puy lentils, this variety is chewier than other kinds, hold their shape and do not disintegrate. For that reason, I love them in marinated salads. Get Puy lentils at co-ops in the bulk aisle; take note, they’re not easily found anywhere else.

Quinoa Pilaf with Arugula Dill Pistou. Vegan GF, soy-free, no added sugars. A nice light side dish for all seasons. Pistou is an herb & garlic puree, like a “pesto” without cheese or nuts. You can make pistous from any green herb. This particular combo was born when, a few summers ago, I was trying to figure out what to do with a boat load of fresh dill. Eureka! Now it’s a fave. Serve this pilaf room-temp.

Spanish Shepherd’s Pie. Vegan, GF, no added sugars; contains soy. Who doesn’t like mashed potatoes? Especially with a savory mixture like picadillo. Picadillo is ground beef mixed with green olives & raisins and is found on Spanish and some Mexican menus. My vegan version uses sauteed mushrooms, TVP and celery to replace the beef. It will come layered in the usual deli containers but, you can also order a 2-qt casserole in a foil loaf pan.

Turkish Tomato Eggplant & Garbanzo Bean Soup. Vegan GF, soy-free, no added sugars. From Madhur Jaffrey’s “World Vegetarian”. I have made this recipe many times and adore its signature combo of fresh mint, parsley & lemon, which adds Middle Eastern flair to a basic thickened tomato soup. This time, I’m skipping the original’s wheat berries to lighten it up a bit. Add a grain back in for a one-pot meal.

Week of Jan 19th:

Roasted Golden Beet Soup. Vegan, GF, soy-free, no added sugars. I’ve never made this before but every one of Anna Thomas’ “love soups” are terrific. Besides, the color will be gorgeous in the dead of winter!

Barley Risotto w/ Peas. Vegan, soy-free, no added sugars; contains gluten. A soft sticky grain dish to approximate risotto. Chewy barley is perfect and popular for this kind of treatment. With bright green peas, a bit of carrot and finely shredded cabbage that’s braised until sweet and super-soft. Add your own grated cheese & butter if you wish.

It’s Soup Season! My latest Delivered Dish of the Week menus feature soups nearly every week.The great thing about soups — and all my autumn & winter dishes in general — is that you can freeze them in small containers to enjoy later. Furthermore, ziploc bags of soup, frozen flat, can be stored vertically to save freezer space.

Blood Red Beet & Lentil Soup w/ GingerVegan GF, soy-free, no added sugars. A satisfying fiber-rich soup for Halloween, to counteract any candy. Very popular with beet-lovers plus a natural source of iron.

Fried Brown Rice w/ Shredded Cabbage & Carrots flavored with Coriander, Mustard & Fennel Seeds.Vegan GF, soy-free, no added sugars. One of a hundred easy variations on fried rice. I add stronger spices here to spark up organic brown rice. A great way to use up left-over rice, too. Sauteed cabbage w/ fennel seed is a lovely, mild side dish by itself and, so easy to make at home -- try it.

Puerto Rican RiceVegan GF, soy-free, no added sugars. Another easy variation on rice w/ green bell peppers, sweet peas , tomatoes and some tumeric for color. However, it won’t be exactly the national dish of Puerto Rico as I’m omitting the grandule verde (pigeon peas) and using brown basmati instead of white.

Want a little respite from planning and cooking meals? Why not have fresh healthful home-made food delivered directly to your office or home? Plus, it’s vegan and gluten-free! That’s my Delivered Dish of the Week service in a nutshell.

I’ve been churning out all sorts of tasty dishes this summer and am now able to get lovely fresh produce from local farmers. Yay!

Jambalaya: Short grain brown rice with the Cajun trifecta of celery, green peppers and onions and spices. I may even throw in some crunchy stir-fried okra.Tastes better when heated up. Vegan, GF, no added sugars or soy.

AUG 18 – 24Spicy Millet & Lentils w/ Harissa Sauce: Millet is an under-utilized whole grain that is high in protein. And, it’s gluten-free. Here I add protein-rich lentils and zing it up with home-made Harissa sauce. Pls note, millet dries out quickly, so add a bit of water when you reheat. Vegan, GF, no added sugars or soy.

Firecracker Slaw in Smoked Paprika Vinaigrette: My ever-popular fiber-rich slaw of crunchy shredded cabbage, kale, carrot and beet (yes, raw beets), spiked with a surprising vinaigrette. I often demo this at Farmers’ Market & other community events. It converts even beet-phobes! Vegan, GF, Paleo, no added sugars or soy.

SEP 1 – 7Zucchini “Linguine” in Raw Tomato Basil Sauce: Carb-less zucchini noodles can satisfy that pasta craving and have even fooled folks. And there’s nothing like fresh tomatoes from the farm. Vegan, GF, Paleo, no added sugars or soy. Pls note, pureed raw tomatoes spoil faster due to its high sugar content, so this doesn’t last as long as my typical salads. Eat within 4-5 days.

Romesco Beans & Rice: Romesco is a classic and addictive Catalan pesto of pureed roast red peppers & garlic. However, I’m leaving out the traditional ground almonds to make a thinner sauce that will flavor this great vegan main dish. Vegan, GF, no added sugars or soy.

ORDER ONLINE RIGHT HERE! I’ll confirm you as a new client and send delivery info. I also send out weekly confirmations of orders.

September menus will be posted in a couple weeks. Look for Gazpacho, Thai Farmers’ Market Chowder and Roasted Ratatouille, among other harvest-based goodies.

Check out these little videos! Thanks to Lane Rapp of Growing West Side, here I am captured for all eternity at last Sat’s cooking demonstration at their “Bean Summit”.

It was a terrifically educational session, starting with a show-and-tell of many kinds of heirloom beans, followed by growing tips from heirloom bean farmer Paula Foreman of Encore Farms, and lastly, my demo, where I made 3 different organic bean dishes (all vegan and gluten-free, no added sugars and no soy, of course).

Spring colds & flu have been rampant lately (fell victim myself), so be sure to pump yourself full of antioxidants in whatever way you can. I’m fighting back with blueberry & super green powder smoothies, lots of spinach & kale and juicy oranges.

The next 7 weeks of DDoW Menus features, in fact, lots of orange-colored dishes to herald spring and boost our Vitamin A levels, ranging from Ethiopian Millet & Sweet Potatoes to Butternut Squash Soup. And green too, of course.

DDOW MENU FOR MARCH 24 – MAY 12

Mar 24 – 29 – PALEO WEEK

A ‘spiralizer’ makes awesome noodles out of veg & fruit!

Carrot Coconut SoupVegan, gluten-, soy-free, no added sugars, Paleo. Thai flavors such as lemongrass & ginger make this basic combo interesting. I was inspired by a pumpkin soup recipe in a Martha Stewart’s Everyday Living mini-mag.

Apr 7 – 13

Ethiopian Millet & Sweet Potatoes.Vegan, gluten-free, soy-free, no added sugars. Another dish adapted from Appetite for Reduction cookbook. This millet pilaf has an interestingly spiced tomato sauce, reminiscent of an Indian curry but not quite. Sweet potatoes add sweetness and moisture. Not spicy hot. [Millet dries out fast, so sprinkle some water on it before you reheat.]

Green Beans & Lentil Cassoulet.Vegan, gluten-free, soy-free, no added sugars. A lightly braised combo in a light broth with a bit of ginger that won’t overwhelm the Millet dish.

Apr 14 – 20

Garbanzo Piccata w/ Spinach (my photo).

Garbanzo & Mushroom Piccata.Vegan, soy-free, no added sugars. Also from theAppetite for Reduction cookbook. Guess it’s Moskowitz Month! I was very happy with this dish last year — substantial yet not heavy, in a light wine sauce brightened with lemon, capers & parsley. This time I’m adding mushrooms.

Apr 28 – May 3

Sweet Red Pepper Soup – Paleo. Vegan, gluten-free, soy-free, no added sugars, Paleo. This popped up in my inbox from Vegetarian Times newsletter. More orange & red! And only 120 cal per serving. It’s meant to be garnished with a swirl of basil cream, but I’ll do a basil pistou instead. You can add some basil pesto, cream or yoghurt yourself.

May 5 – 11

Chicken Mafe Stew w/ Spinach. Sub beans for meat.

Black-eyed Peas & Green Beans in Mafe Sauce.Vegan, gluten-free, soy-free, no added sugars; contains peanut butter. A traditional West African stew in a tomato-based sauce that is mild and comforting. Mafe sauce has been repeatedly approved by kids, so if your kids can get over the beans & veg, they’ll like it. Not spicy.

Millet & Greens. Vegan, gluten-free, soy-free, no added sugars. Millet is a staple of Africa and therefore the perfect complement to Mafe Stew. And, it’s very high in protein. If you’ve never cooked millet, try it! It comes out like a nutty-tasting couscous.

May 12 – 18

Potato, Leek & Minted Pea Soup – Paleo. Vegan, gluten-free, soy-free, no added sugars, Paleo. Here’s a nice comfort soup with a twist — a nod to spring in anticipation of the beginning of our harvest season. Unfortunately, it won’t have locally grown peas and mint b/c it will be too early.

This is why those dishes I choose to share here and link to on my FB page lean toward the utilitarianand not the drool-inducing “gourmet” ones, gorgeously illustrated in all those columns/blogs/newsletters that I receive weekly from Splendid Table, Mark Bittman (NYT), etc. My cookbooks lean that way, too.

Of course, those recipes & photos make me sigh with desire. But, sorry, I am not going to run out to the store for artichokes, broccoli rabe, hazelnuts or creme fraiche. So if they call for such ‘fancy’ ingredients, I use them for inspiration instead of following them exactly.

Consequently, my take on utilitarian has become more broad yet still economical through keeping many spices & herbs on hand and trying different recipes with basics like rice, barley and beans. Whether you’re eating vegan or Paleo, you’ve got to keep it interesting.

See Spice is the Variety of Life blogpost for 8 easy, different rice-based dishes. Another example: at this week’s Paleo Basics class at Mazopiya Natural Foods Market, I demo’d Moroccan Chermoula paste, a “pesto” of fresh herbs, garlic, lemon, ground cumin & paprika. Then I gave the students samples of it with sauteed collards, with chicken AND as a creamy dressing thickened with avocado. One great condiment equals oodles of combos!

I also stock up on organic, frozen pre-cut veggies from Sno-Pac, a MN company, which I buy wholesale via my Buying Club. (You can do this, too — contact me to find out how.) Having these veggies on hand saves me much time and money, and besides, they’re organic.

Several dishes in this Delivered Dish of the Week menu cycle is based on this Sno-Pac supply. In general, I hope the dishes described below give you some ideas about cooking basics in versatile ways! Order here. More about DDoW service.

DDOW MENU FOR FEB 17 – MARCH 24

Feb 17 – 23

Barley Roast Carrot PilafVegan, soy-free, no added sugars. Contains gluten; you can order Brown Rice for GF option. Simple and hearty, with rosemary.

Mar 10 – 16

Veg & Bean Mole StewVegan, gluten-, soy-free, no added sugars. Organic red bell peppers & beans dominate this rich concoction. I discovered online a passable, much simplified recipe for mol-eh sauce based on raisins, cacao and tomato paste. I first made it with the kids at the Arboretum Cooking Camps last summer and they liked it.

Right now I’m teaching classes which highlight fresh kale in ‘classy’ ways.

Here are photos from a free cooking class I led at Baker Community Center in Westside St Paul on Feb 1st. With the help of young volunteers, I threw together 2 easy healthful salads: Kale Salad in Avocado Dressing and Asian Veggie “Pasta” in Ginger Peanut Dressing.

I made a Kale salad with Tahini dressing at a class last Friday and am reprising the Kale Avocado Salad in another one this Tues at Mazopiya Natural Foods Market in Prior Lake. I’ll report on that session later this week.

You can quickly make zucchini ‘noodles’ with a spiralizer. It’s a great pasta substitute.

The fresh kale leaves are vigorously massaged with chunks of avocado and a little balsamic vinaigrette, then left to marinate a bit. Think Swedish massage. Really work it like stiff clay. Treating the greens this way wilts them down, reduces the bitterness and permeates sauce into every leaf. Besides, the more compacted the greens, the more you end up eating. You can use prepared guacamole, too. But, either way, be prepared to get your hands all goopy!

At Baker, I also showed folks how to use a Spiralizer gizmo, with which you can crank (literally) out long noodles’, “corkscrews” and thin slices from many veggies & fruits! We made zucchini & carrot noodles for a carb-less salad, Asian style. The texture of the zucchini is like a slightly crunchy noodle. When I programmed a Zucchini “Linguine” in fresh tomato salsa for Delivered Dish of the Week (DDoW), several clients thought they were eating real pasta.

This gadget is a boon to anybody who wants to get more veggies into their diet — that’s everybody — and especially useful if you are trying out a Paleo, vegan or raw diet. It just makes it more fun. You could do apples and pear noodles like my nephew & niece; or try root veg curly fries and root veg chips. It’s inexpensive and available on Amazon.com.